Guisado de calabaza y lentejas - Latina Leaders in Health & Fitness
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Guisado de calabaza y lentejas

By December 13, 2016Fall Recipes

The original recipe is called Cozy Butternut, Sweet Potato, and Red Lentil Stew but I mean c’mon!!! When do you hear a Mexican going around saying, “Yes, I’m having cozy butternut stew for dinner.” Haha, just saying.

In all seriousness, this recipe is inspired by ‘Oh She Glows.’ I was starting to get bored with my ever so common and predictable Meal Plans and when this happens, I dive into my top whole food blogs and choose a few recipes that cater to my FOOD LOVERS pallet.

…and yes it is picky husband approved. ESPECIALLY since I added some additional spice to it. If you are not much for spicy, feel free to nix or reduce the chile servings.

fit latinas stef cantu

NOTE: orange foods = POWERFUL cancer-fighting nutrients. This recipe is jam packed with antioxidants and nutrient dense foods. You will notice a spike in energy for your workouts.

buen provecho.


Guisado de calabaza y lentejas 
[ gluten-free・vegan・refined sugar-free・nut-free] makes 10-12 portions ( ideal for meal prepping)


4 tablespoons extra-virgin olive oil
1 1/2 medium onion, diced
4 – 8 large garlic cloves, minced
1 whole diced and seeded large butternut squash
2 large sweet potatoes, peeled and diced
6 cups  low-sodium vegetable broth
2 cans diced tomatoes
2  cans light coconut milk
1 1/2 cup  dried red lentils, rinsed
6 tablespoons tomato paste
3 teaspoons ground turmeric or spicy curry powder
3 teaspoons ground cumin
2 teaspoon chili powder
1 -2 teaspoon cayenne pepper, or more for EXTRA spice
Himalayan salt, to taste (I use 2-3 teaspoons )
Freshly ground black pepper, to taste
6 teaspoons apple cider vinegar, to taste
1 bunch chard, stemmed and finely chopped

Optional additions

| can be served with white rice
| top with fresh cilantro ( I recommend it)


  1. To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
  2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
  3. Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. Stir well to combine.
  4. Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes. Stir frequently until the squash and potato are fork-tender. Reduce the heat if necessary.
  5. Add the apple cider vinegar to taste. Taste and adjust the seasonings if desired.
  6. Stir in the chard, and cook for another couple minutes until the greens are wilted.

Garnish with minced cilantro and accompany the guisado with a serving of white rice.

Will keep very well in the fridge for up to 5 days.